GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE
This recipe was handed down from my Grandma. I have tweaked it to spice it up some! It is a unique addition to any Thanksgiving celebration and holds its own against pumpkin pie any day!
Provided by Colleen Mitchell
Categories Fruits and Vegetables Vegetables Squash
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
- Reduce temperature setting on oven to 375 degrees F (190 degrees C).
- Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
- Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 36.9 g, Cholesterol 97.8 mg, Fat 18.4 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.8 g, Sodium 328.4 mg, Sugar 13.5 g
WINTER SQUASH PIE
When I was a kid, everybody made pumpkin pie from a can and I didn't get it. There were beautiful squashes in the fields in October and November just screaming to be made into a fresh pie, which is why I love to make a sweet, beautiful faux pumpkin or squash pie.
Provided by Jonathan Waxman
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Cut the squash in half, sprinkle both halves with the salt and sugar, and dot with 2 tablespoons butter. Bake in a casserole for one hour or until tender. Remove from oven and let cool. (Note: The squash can be roasted and scooped from the skin 3 days in advance.)
- Put the flour onto a clean surface or into a large bowl and make a well in the center. To the well, add the salt, the sugar, the butter, and 1 tablespoon cold water (add more if needed). With your fingertips, push the flour and butter together until large clumps form. Scoop the mixture together and with the heel of your hand, push until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or freeze for up to 2 weeks.
- Dust a clean surface with flour; with the end of a rolling pin, pound the chilled dough into a large disc.
- Roll the dough to fit an 11-inch pie plate: start from the center and roll away from yourself. Transfer the dough to the pie plate and gently press the dough into the plate and chill for at least 30 minutes. Preheat oven to 350 degrees F.
- Place a large piece of parchment over the dough and weigh it down with pie weights or dried beans. Bake until the edges are golden brown, 15-20 minutes, rotating once. Remove from the oven, pour the beans into a heat-proof pan, and cool the crust. (Note: The crust can be rolled out and pre-baked up to 3 days in advance. After cooling, cover with plastic wrap or foil and store at room temperature.)
- For the filling, remove and discard the seeds from the cooked squash. Scoop the flesh into a large bowl. Add the cream, eggs, brown sugar, nutmeg, cinnamon, allspice, pinch of salt, lemon zest, and the remaining 2 tablespoons of butter. Whisk to combine, leaving the squash chunky.
- Pour the mixture into the pie crust. Bake until the custard is set and golden-brown, 40-50 minutes.
- Let cool and serve with cinnamon-flavored whipped cream.
GRANDMA DARCY'S SQUASH PIE
Grandma Darcy gave me this recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better!
Provided by Heidi Darcy
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
- Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.8 g, Cholesterol 39.2 mg, Fat 8 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 219.8 mg, Sugar 20.2 g
SQUASH PIE
A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.
Provided by Carol
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
- Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g
HUBBARD SQUASH PIE FROM SCRATCH
This is a family favorite and was my Grandpop Henry's favorite pie! FACTOID: Did you know that most commercial pumpkin for pumpkin pie - the kind you buy in a can - is butternut squash? One Blue Hubbard is enough for two deep dish pies
Provided by Linda Kauppinen
Categories Other Desserts
Time 3h35m
Number Of Ingredients 10
Steps:
- 1. To prepare the Hubbard Squash: Cut them in chunks, scrape out the seeds, and roast the pieces in the oven at 350F for 45 minutes or so. They'll be totally soft and you scrape the skin off to mash the remains.
- 2. Preheat oven to 425 degrees. Put squash in a large bowl. Beat in eggs with a rotary beater(hand beater) Add rest of ingredients and blend well with rotary beater.
- 3. Pour into unbaked 10" deep dish pie shell. Bake 55 minutes or until a silver knife inserted 1" from the edge comes out clean. The center may still look soft but will set as it cools.
BLUE HUBBARD PIE WITH MAPLE SYRUP
Provided by Molly O'Neill
Categories dessert
Time 2h20m
Yield One 9-inch pie
Number Of Ingredients 13
Steps:
- To make the crust, combine the flour, salt and sugar in a medium-size bowl. Rub in the butter and the shortening until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 1 hour.
- Preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.
- To make the filling, whisk all ingredients together until smooth. Scrape into the pie shell and bake for 10 minutes. Reduce the heat to 325 degrees and continue baking until the filling is set, about 50 minutes. Cool. Top with whipped cream sweetened with maple syrup.
HUBBARD SQUASH PIE
Hubbard squash tastes like pumpkin, only heartier. I've made this recipe with butternut squash for a more sophisticated pie.
Provided by Teri K
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and arrange squash chunks, flesh-side up, on the baking sheet.
- Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat.
- Bake in the preheated oven until the skin is blistery and flesh is tender, about 45 minutes. Scrape flesh from the skin, discarding skin. Blend flesh in the food processor until smooth. Measure 2 cup squash puree, reserving the rest for another use.
- Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position.
- Blend 2 cups squash puree, eggs, 1/2 cup brown sugar, cream, allspice, cinnamon, ginger, and salt in a blender or using a whisk until mixture is smooth. Press pie crust into a pie plate and pour squash mixture into crust.
- Bake in the preheated oven until pie is puffed with a small wet spot in the center, 50 to 60 minutes.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 26.7 g, Cholesterol 67.7 mg, Fat 13.2 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.8 g, Sodium 225.5 mg, Sugar 12.6 g
BUTTERNUT SQUASH PIE
I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. -Mary Ellen Solesbee, Greer, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.
Nutrition Facts : Calories 406 calories, Fat 20g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
BROWN-SUGAR BUTTERNUT-SQUASH PIE
To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 8h
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Place, cut-side down, on a parchment-lined rimmed baking sheet and roast until soft, 45 to 50 minutes.
- When squash is cool enough to handle, scoop out flesh and transfer to a food processor; process until smooth. Transfer to a cheesecloth-lined colander set over a bowl. Squeeze out excess moisture and let stand, covered with plastic, at least 2 hours or, refrigerated, up to 3 days. Return to room temperature before using.
- On a lightly floured piece of parchment, roll out round disk of dough 1/8 inch thick. Transfer to a 9-inch pie dish. Trim dough flush with rim, prick inside all over with a fork, and refrigerate.
- Roll square disk of dough into an 11-by-14-inch rectangle (between 1/8 and 1/16 inch thick). Freeze until firm but pliable, about 10 minutes. Use a knife or pastry wheel and a ruler to cut fifteen 1/4-inch-wide strips of dough along the short side. (Use an assortment of cookie cutters to cut out decorative shapes for pie top from remaining dough.)
- Working with 5 strips at a time, gently press tops together to adhere. Place 3 strips to one side and 2 to the other. Make a fish-tail braid by bringing outer-third strip over to the center of side with 2 strips. Repeat, with outer-third strip always moving to middle to join side with 2 strips. Repeat fishtail-braiding with remaining strips of dough, so you have 3 braids of 5 strips each.
- Beat 1 egg with 1 teaspoon water; brush piecrust rim with egg wash. Place braids over rim, cutting them as needed to fit circumference of pie, and press gently to adhere. Freeze piecrust and decorative cut-outs until firm, about 20 minutes. Brush edge with egg wash.
- Preheat oven to 400 degrees with racks in lower and upper thirds. Line crust with parchment, keeping it away from decorative rim. Fill with dried beans or pie weights.
- Bake piecrust on lower rack until edges begin to turn golden and bottom is dry, 22 to 25 minutes. Carefully remove parchment and beans. Reduce oven temperature to 375 degrees and return crust to oven. Place chilled cut-outs on a separate parchment-lined baking sheet and brush with egg wash; place on upper rack. Bake until both piecrust and cutouts are golden brown and dry, 10 to 15 minutes more (smaller cutouts will bake more quickly). Let cool slightly on a wire rack.
- Reduce oven temperature to 325 degrees. Whisk together 1 cup squash puree and remaining3 eggs. In a separate bowl, whisk together brown sugar, cornstarch, salt, and spices. Whisk dry ingredients into squash mixture, then stir in vanilla and evaporated milk to combine. Pour filling into piecrust; tent rim with foil and bake until center is just set, 50 to 65 minutes. Let cool completely on rack.
- Dust cutouts with confectioners' sugar and use to decorate top. When ready to slice pie, remove cutouts. Serve, with a few cutouts and a dollop of whipped cream on top of each slice.
SPICED BUTTERNUT-SQUASH PIE
Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in center. Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20 to 25 minutes. Drain, and set aside to cool.
- Transfer squash to a food processor. Add half-and-half, brown sugar, cinnamon, nutmeg, and salt; puree until smooth, scraping down sides of bowl as needed. Add eggs, and pulse until combined.
- Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour (tent loosely with foil if edges are browning too quickly).
- Cool completely. Serve with whipped cream, if desired.
HUBBARD SQUASH PIE
Hubbard squash is sweeter and heartier than pumpkin, and one year, we got a Hubbard to grow to 27 pounds! We made many of these pies that year. You can easily substitute Butternut Squash with great results--this pie will turn out more delicately flavored. Serve either one cold from the refrigerator or slightly warm. Whipped cream, with a dash of nutmeg, makes it extra special.
Provided by PainterCook
Categories Dessert
Time 2h
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash into pieces that will fit on a foil-lined tray in your oven. Place the squash pieces on the foil, flesh side up, and rub the flesh with a mixture of the 3 tablespoons butter, 2 tablespoons brown sugar, and orange juice. Turn the squash over, flesh side DOWN, and bake at 400 degrees for 45 minutes until skin is blistered and flesh is tender. When cooled, the flesh is easily scraped from the skin. Whirl the squash in a food processor to make 2 cups of puree.
- Lower oven temperature to 375°F, and also lower the oven rack to its lowest position. Line a 9 inch pie pan/dish with the unbaked crust and crimp the edges.
- To make the custard: Combine the squash puree with the remaining ingredients (except for the pie crusts!) and whisk until smooth.
- Pour the custard into the pie shell.
- Bake until the custard is "puffed up" but still shows a wet spot in the center, about 55 minutes. Cool.
- Decorate the outside edge with pecan halves. If you have any leftover pie pastry after lining the pie dish, roll it out about 3/8" thick and use a cookie cutter to cut shapes. I bake these at the end of the pie's baking time (last 5 minutes?) to decorate the center of the pie with as soon as it leaves the oven.
- Serve with fresh whipped cream.
Nutrition Facts : Calories 414.5, Fat 25.8, SaturatedFat 11.5, Cholesterol 148.2, Sodium 445, Carbohydrate 41.3, Fiber 1.3, Sugar 23, Protein 6.3
SUMMER SQUASH PIE
This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
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